Butter Chicken

Ingredients:

Marination

• 500g chicken breast, skinless and boneless, cut into cubes
• 15 ml lemon or lime juice
• 2 tsp MA’s Kitchen Garlic Paste
• 2 tsp MA’s Kitchen Garam Masala
• 2 tsp MA’s Kitchen Tandoori Masala
• 1/2 tsp salt
• 1 tbsp curd

Gravy

• 200g finely diced onion
• 2 tbsp MA’s Kitchen Garlic Paste
• 3 tsp MA’s Kitchen Garam Masala
• 3 tsp MA’s Kitchen Tandoori Masala
• 1tsp chilli powder
• 1 piece of cinnamon stick
• Salt to taste
• 100g Pasta Roma Pasta Sauce
• 200g tomatoes, diced
• 150g cream

Cooking Steps

1. In a bowl, combine the chicken cubes with lemon or lime juice, garlic paste, garam masala, tandoori powder, salt, and curd. Mix well and let it marinate for at least 30 minutes.

2. Heat 1/2 of the butter in a pan over medium heat. Add the marinated chicken & cook until golden brown. Be careful not to overcook the chicken; we don’t want the breasts to be tough. Remove from the pan and set it aside.

3. In the same pan, add the remaining butter & the diced onions. Cook over medium heat until the onions are soft & golden brown, not dark or crispy.

4. Add the garlic paste, garam masala, tandoori powder, & cinnamon stick to the onions. Stir well.

5. Add the diced tomatoes & Pasta Roma Pasta Sauce to the pan. Simmer gently for 5-10 minutes.

6. Remove the cinnamon stick. Blend the sauce until smooth.

7. Return the sauce to the pan. Add the cream and cooked chicken. Simmer everything together for another 5 minutes.

8. Adjust salt & lime juice to taste.